Sri Lankan Chicken Curry with Coconut Milk

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 small Green chilies
• 2 tbsp Curry powder
• 1 tsp Turmeric powder
• 1 small Cinnamon stick
• 10 leaves Curry leaves
• 1 can (13.5 oz) Coconut milk
• 1 tbsp Lime juice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 cups Cooked rice

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of coconut oil and let it heat up until it shimmers.
2. 2Add the 1 medium onion, 4 cloves of garlic, 1 inch of ginger, and 2 small green chilies to the pot. Cook, stirring often, for about 5 minutes, until the onion looks see-through and everything smells nice.
3. 3Add the 2 tablespoons of curry powder, 1 teaspoon of turmeric powder, 1 small cinnamon stick, and 10 curry leaves to the pot. Stir constantly for 1 minute until you can smell the spices.
4. 4Add the 1.5 lbs of chicken thighs to the pot. Cook, turning them over a few times, until they are lightly browned on all sides.
5. 5Pour in the 1 can (13.5 oz) of coconut milk, 1 tablespoon of lime juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together and bring the liquid to a gentle bubble.
6. 6Turn the heat down to low, put a lid on the pot, and let it cook for 30 minutes. Check the chicken; it should be cooked all the way through and feel tender when poked.
7. 7Carefully find and remove the 1 small cinnamon stick from the pot before serving.
8. 8Serve the Sri Lankan Chicken Curry hot over the 4 cups of cooked rice.

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